Learn how to make spicy quick-pickled vegetables (jalapeos en escabeche) They are so easy to make. Pickled veggies are great on salads, sandwiches and other dishes. Recipe yields 1 quart pickles.
Ingredients For Spicy Quick-Pickled Veggies Recipe
0.5 piece Medium cauliflower, florets cut into small, bite sized
2 Medium carrots, cut on a sharp diagonal into 0. 125 thin rounds
1 Small white or yellow onion, sliced into very thin rounds
2 Medium jalape os, sliced into thin rounds
6 Garlic cloves, quartered
1 cup Plain white vinegar or apple cider vinegar
1 cup Water
1 tablespoon Salt
1.5 tablespoon Honey or maple syrup
1 Bay leaf
1 teaspoon Oregano
Nutrition value
266
calories per serving
5 g Fat10 g Protein38 g Carbs25 g FiberOther
Current Totals
5 g Fat
10 g Protein
38 g Carbs
25 g Fiber
MacroNutrients
Carbs
38 g
Protein
10 g
Fiber
25 g
Fats
Fat
5 g
Vitamins & Minerals
Calcium
557 mg
Iron
24 mg
Vitamin A
5281 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
9 mg
Vitamin B6
1 mg
Vitamin B9
171 mcg
Vitamin B12
0 mcg
Vitamin C
75 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
245 mg
Manganese
12 mg
Phosphorus
285 mg
Selenium
17 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
